1/2 c. rolled oats
1/2 c. orange juice or water
1 1/2 c. flour
1/2 c. sugar
1 1/4 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 c. cooking oil
1 egg, slightly beaten
1 c. blueberries

Preheat oven to 450 degrees. Line 12 muffin tins with papers or butter (not oil). In large bowl combine oats and orange juice, stir. Lightly spoon flour into measuring cups and level off. Add flour, 1/2 cup sugar, baking powder, salt, baking soda, oil and egg. Mix well by hand. Stir in blueberries (batter will be thick). Spoon in muffin tins 2/3 full.

TOPPING:

2 tbsp. sugar
1/4 tsp. cinnamon

In small bowl, combine topping ingredients. Sprinkle over batter. Bake 18 to 22 minutes until golden brown. Serve warm.